Ingredients:

  • 4 large Roma tomatoes, diced (approx. 400g)
  • 3 cloves garlic, minced
  • 1/4 cup fresh basil, chiffonade
  • 2 tbsp extra virgin olive oil
  • 1 tbsp balsamic glaze
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1 lb boneless, skinless chicken breasts, sliced into thin cutlets
  • 12 oz dry penne pasta
  • 2 tbsp dried Italian seasoning
  • 2 tbsp olive oil for searing
  • 1/2 cup freshly grated Parmesan cheese

Instructions:

  1. Begin by dicing your 4 large Roma tomatoes into 1cm cubes. Combine them in a glass bowl with 3 minced cloves of garlic, 2 tbsp extra virgin olive oil, 1/2 tsp kosher salt, and 1/4 tsp pepper. Allow this to sit for 15 minutes until a pool of red liquid forms at the bottom. This is your raw sauce.
  2. Boil your 12 oz dry penne pasta in salted water. Cook for approximately 10 minutes until the texture is al dente with a slight bite. Reserve 1/2 cup of the cloudy pasta water before draining.
  3. Season your 1 lb of chicken cutlets with 2 tbsp dried Italian seasoning.
  4. Heat 2 tbsp olive oil in your skillet over medium high heat. Place the chicken in the pan and cook for 4 minutes per side until the exterior is golden and crisp.
  5. Remove chicken from the skillet and let rest for 3 minutes before slicing into strips.
  6. Add the cooked penne directly into the skillet with the chicken (which should be sliced into strips now). Pour in the tomato mixture including all the accumulated juices. Toss vigorously over low heat until the pasta looks glossy and vibrant.
  7. Sprinkle in the 1/2 cup freshly grated Parmesan. If the dish looks dry, add the reserved pasta water 1 tablespoon at a time. The starch in the water will help the oil and cheese bond.
  8. Fold in the 1/4 cup fresh basil chiffonade and drizzle with 1 tbsp balsamic glaze. Serve immediately while the basil is still bright green and fragrant.